Bok Choy and Brown Rice Noodle Bowl

January 25, 2017

The inspo for this recipe all started because I was gung ho about making this thai green curry dish that I had at Wagamama. I couldn’t stop thinking about it. So I bought all the ingredients, watched a YouTube video on how to slice lemongrass, made the dish by trying to piece together various Pinterest recipes, and it came out horrible. Like, so bad.

So I was naturally super annoyed, I still had half of the random vegetables and noodles left over (I’ve lived and learned- only experiment with half a recipe), and I needed to make something. So back on Pinterest I went and I came across this recipe for Bok Choy Soup by Brooklyn Farm Girl. I added a few things to the recipe based on my personal preference and what I had leftover, and it came out awesome! This recipe is so simple, and also Clean Program approved!

Bok Choy and Brown Rice Noodle Bowl

2016-12-29 11:02:22

Yields 4

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Ingredients

4 cups of vegetable broth

2 tablespoons of extra virgin olive oil

3 cloves of garlic, minced

2 teaspoons of freshly grated ginger (less or more to taste)

1 teaspoon of red pepper flakes

1 head of bok choy florets, ends trimmed and separated

1 cup of chopped kale

1 cup of sliced baby bella mushrooms (or mushrooms of choice)

1/2 cup of mungbean sprouts

Soy sauce or Wheat free Tamari

1 package of brown rice noodles

Instructions

In a small pot, bring the 4 cups of vegetable broth to a boil.

While you are waiting for the broth to boil, add the olive oil to a large pot over medium heat.